Samfaina
By: Alisa Escanlar
Published: Wednesday, February 10, 2010 - 3:30pm

Ingredients




1 cup extra-virgin olive oil
5 cups thinly-sliced onions (abt 2 ½ lbs)
Salt to taste
Freshly-ground black pepper to taste
2 tablespoons chopped garlic
cup medium-diced unpeeled eggplant (abt 1 lb)
cup medium-diced unpeeled zucchini (abt 1 lb)
3 cups chopped peeled, seeded fresh tomatoes (abt 2 lbs)
3 mediums red bell peppers - (abt 1 ½ lbs) roasted, peeled,
and thinly sliced

Preparation

1 In a large Dutch oven, with a lid, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and pepper. Saute until soft, about 6 minutes. Add the garlic and eggplant. Season with salt and pepper. Saute until wilted, about 4 to 6 minutes. 2 Add the zucchini, tomatoes, and peppers. Season with salt and pepper. Bring to a simmer and cook until the liquid as evaporated and the vegetables are very soft, about 30 minutes. Taste and season if necessary. 3 This recipe yields about 6 cups. 4 Yield: 6 cups